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Pomegranate Sorbet

pomegranate sherbet
Prep Time: 3 minutes
Cook Time: 5 minutes
Cooling: 1 day
Total Time: 8 minutes
Servings: 8 servings
Author: Giangi Townsend
A perfect end of a dinner for dessert or to cleanse the palate between courses.

Ingredients

  • ¾ cup granulated sugar
  • ¾ cup water
  • ¼ cup light corn syrup
  • 1½ cup pomegranate juice, 100% pure
  • 1 lemon, juice
  • 1 tangerine, Juice
US - Metric

Instructions

  • In a saucepan over medium heat, heat the sugar with the water until the water boils and the sugar melts. Add the corn syrup, pomegranate juice, lemon juice and tangerine juice and simmer for 5 minutes.
  • Pour the mixture into a heatproof bowl, cool completely, cover and chill until completely cold.
  • Churn the pomegranate mixture in an ice cream maker according the manufacturer’s instructions.
    Chill the sorbet in the freezer in the airtight container for at least 12 hours.
    Stores well up to several weeks.

Nutrition

Calories: 107kcal | Carbohydrates: 27g | Sodium: 6mg | Potassium: 136mg | Sugar: 26g | Vitamin A: 75IU | Vitamin C: 10.1mg | Calcium: 13mg | Iron: 0.1mg

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.